I'm back with another Twin Cities restaurant today, but instead of Happy Hour, we're going to go to brunch, which, in my opinion, is pretty much Happy Hour with breakfast.

Rob and I walked around a farmers market a bit one Saturday morning and soon decided that we were starving. We headed to Uptown, which is quickly becoming one of my favorite Minneapolis spots to eat. Bar Abilene is big, with lots of natural light, $5 bottomless mimosas, and a Bloody Mary bar.

Their menu has a bit of a southwestern flair, so I went with it and got their Eggs Benedict (my favorite brunch dish), which was served with slow-roasted pork instead of Canadian bacon and chipotle Hollandaise. Hello! It also came on top of Sourdough bread instead of an English muffin, which I'm sure would have been delicious, but I asked for sliced tomatoes as a base instead. Unlike Happy Hour, brunch is much more Paleo-friendly.

Rob got a beautiful goat cheese and mushroom omelet, which was delicious and came with a side of greens tossed in a zesty lime vinaigrette. As usual, he got a mimosa and I dove right into a Bloody Mary. We have brunch down.

Bar Abilene

1300 Lagoon Avenue South

Minneapolis, MN 55415

Food 5/5

Service 3/5

Atmosphere 4/5

Prices & Specials 3/5

Paleo-Friendly 5/5

For happy hour a few weeks ago, Rob and I headed to Uptown Cafeteria in Minneapolis, where the views from the rooftop are beautiful and the Moscow Mules are served with candied ginger.

Their happy hour specials (click here and scroll to the end) aren't anything amazing if you're a cocktail drinker, but Rob got a beer and we split a couple appetizers, which included the most interesting and delicious deviled eggs I've ever laid eyes on. Filled with a rich salmon mousse and topped with jalapenos, lox, and everything bagel seasoning, they were sort of amazing. And then there were pork nachos. Happy hour isn't always totally Paleo, but it's pretty much always delicious.

Uptown Cafeteria and Support Group
3001 Hennepin Avenue
Minneapolis, MN 55408

Food 5/5
Service 3/5
Atmosphere 5/5
Prices & Specials 3/5
Paleo-Friendly 2/5

I know. You're confused. Paleo crepes? Plumcots? Let's start with plumcots. They're a hybrid of a plum and an apricot. I had never heard or even dreamed of them until I saw them at Trader Joe's this summer. We gave them a try and now buy them by the dozen. They're delicious and tart and sweet and the most gorgeous color. See if you can find some. (If not, you could use regular plums for this recipe.)

The truth about being Paleo is that sometimes, you just can't eat another fried egg. Or a scrambled one. Or an omelet. And definitely not another hard-boiled one. It's just too much. So we make Paleo-friendly versions of our favorite carby breakfasts. Like pancakes, or muffins. Or crepes. When I came across this recipe, I knew I needed to try it. I actually made a special trip to the grocery store to pick up more eggs and some almond flour. The fruit filling just kind of happened on its own, with ingredients I already had in the kitchen.

My grandma Angelica wasn't the most gifted of cooks, but she had three signature dishes (all of them were served with a sprinkle of sugar--she also wasn't the healthiest of cooks): Arroz con Leche, saltine crackers with butter, and crepes. My brother, my cousin Ashley, and I grew up referring to crepes as "Grandma Pancakes," and the name kind of stuck. I don't think Grandma would mind knowing that I updated her recipe a bit. Ashley is visiting me in Minneapolis next month and I can't wait to make these for her. You can try them, too.

Ingredients

For the crepes

Five eggs

Three tablespoons almond flour

Two tablespoons arrowroot powder

One teaspoon vanilla extract

One teaspoon cinnamon

A pinch of salt

Coconut oil to grease pan

For the fruit filling

Two or three plumcots

One large pear

The zest and juice of half a lemon

Two tablespoons of honey (optional)

1. Heat a medium-sized pan on the stove and whisk eggs in a bowl. Add remaining crepe ingredients.

2. Spread coconut oil around the pan and add a couple spoonfuls of crepe batter. Spread batter around and let cook.

3. Flip the crepe (this should be really easy to do) and let cook on the other side (about a minute). 

4. Transfer to a plate and repeat with remaining batter.

5. Dice up the plumcots and the pear and put them in a saucepan over medium-high heat.

6. Stir and let cook until the fruit begins to break down into a thick consistency and start to bubble.

7. Zest half of a lemon over the pot and then squeeze the juice, as well. Stir.

8. Add honey and stir. Bring to a boil and then simmer for about ten minutes.

To serve this dish, take a crepe, add a couple spoonfuls of filling to the middle, roll it up, and enjoy!